Real Kombucha began in early 2016 when founder, David Begg, had all but given up drinking. A big lover of food, David found he missed the joy of pairing great wine with great food, and increasingly began to notice that people choosing not to drink were not catered for in any serious, sophisticated manner. When a friend introduced him to an earthy, rich, oolong kombucha, he realised there might be a real alternative.His first brew, made with a silver needle tea that he happened to have bought on a family holiday to India, resulted in a kombucha that produced incredible floral, aromatic flavours. Putting together a small team that included nutrition innovator, Adrian Hodgson, and tea expert, Will Battle, the nascent company experimented with 150 different teas until he came up with the finest in fermentation: Real Kombucha.
The tea is richly fragrant and creates a brew that is fresh and floral. They add nothing, but the tea alone develops notes of rhubarb, white peach and a touch of blackcurrant. The fruit and spice flavours round out the acids to make it soft and delicate.
Royal Flush pairs well with white meats, white fish and umami-rich cream sauces.
Imbibe Award - Best Non Alcoholic Wine Alternative